Originally Posted by dadsr4
Finally cooked the loin backs. Took 5 hours at 225 degrees. The texture was fine but I can see why people go to such trouble to add flavor to them, the meat is somewhat lean and flavorless. Still tasted good, though. Thanks again for the advice.
The leanness is to be expected, all high-on-the-hog cuts are lean. Flavor and fat go hand in hand, less of one is less of the other. All that said, because of the leanness you can cook them at higher pit temps (you are not rendering as much fat as you would from belly ribs). This is the reason they are popular in restaurants, and with cooks that want an easier cook, or when guests let you know in advance they want saucy fall-off-the-bone ribs.
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